果汁超高压加工技术的研究进展  

Research Development of Ultra-high Pressure Processing on Fruit Juice

作　　者：吴晗[1] 张云川[1] 韩清华[1] 赵有斌[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《包装与食品机械》2011年第1期42-45,共4页Packaging and Food Machinery

基　　金：北京市科技计划资助项目(D101105046610001)

摘　　要：超高压加工技术是一项具有广阔应用前景的食品冷杀菌新技术。该文综述了超高压加工技术对果汁中微生物、酶和产品品质的影响,以及超高压杀菌设备的现状。在分析各超高压处理效果影响因素的基础上,提出下一步研究的方法与方向,并对其发展前景进行了展望。Ultra-high pressure processing technique is a new technique in food cold sterilization,which has a broad application prospect.This paper summarized the effect of ultra-high pressure processing technique on micro-organism,enzymes,and the quality of juice.On analyzing the influencing factors of the ultra-high pressure,the direction and method of next research are propounded and prospects are gave for its future development.

关 键 词：超高压 果汁 杀菌 灭酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS205[轻工技术与工程—食品科学与工程]